|
gptkbp:instanceOf
|
Pastry Chef
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|
gptkbp:awards
|
Meilleur Ouvrier de France
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|
gptkbp:birthDate
|
1985-12-28
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|
gptkbp:birthPlace
|
gptkb:Firminy,_France
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|
gptkbp:charityWork
|
Food_Bank_Initiatives
|
|
gptkbp:collaboratedWith
|
gptkb:Alain_Ducasse
|
|
gptkbp:cookingMethod
|
gptkb:Pastry_World_Cup
gptkb:École_de_Gastronomie_Francaise_Ritz_Escoffier
Molecular Gastronomy
Sous Vide Cooking
Seasonal Ingredients
Simplicity and Elegance
Top Chef France
Plant-Based Desserts
Contemporary_French_Pastry
|
|
gptkbp:cuisine
|
gptkb:Michelin_Star
gptkb:World_Pastry_Cup
gptkb:French_Cuisine
gptkb:Alain_Ducasse
Edible Flowers
Le Meurice
Best Pastry Chef Award
Creating Art with Food
Elevating Pastry Art
Executive Pastry Chef
From Apprentice to Chef
Modern Pastry Chefs
Cédric_Grolet_at_Le_Meurice
Innovative_Pastry_Designs
|
|
gptkbp:education
|
gptkb:Lycée_Hôtelier_de_Grenoble
|
|
gptkbp:famousFor
|
Innovative_Pastry_Techniques
|
|
gptkbp:famousRival
|
Fruit Desserts
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Cédric Grolet
|
|
gptkbp:influencedBy
|
gptkb:Joël_Robuchon
gptkb:Pierre_Hermé
|
|
gptkbp:influenceOn
|
Pastry_Community
|
|
gptkbp:influences
|
French_Pastry_Tradition
|
|
gptkbp:inspiration
|
Nature
|
|
gptkbp:knownFor
|
Pastry Art
|
|
gptkbp:mediaAppearances
|
gptkb:MasterChef_France
|
|
gptkbp:nationality
|
French
|
|
gptkbp:notableEvent
|
gptkb:Pierre_Hermé
|
|
gptkbp:notableFeature
|
Chocolate Mousse
Strawberry Tart
|
|
gptkbp:patentCitation
|
Pastry Techniques
|
|
gptkbp:publishedBy
|
gptkb:Desserts_by_Cédric_Grolet
|
|
gptkbp:signature
|
Chocolate
Citrus
Lemon Tart
Glazing Desserts
Nature-Inspired Desserts
|
|
gptkbp:socialMedia
|
Instagram
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|
gptkbp:style
|
Realistic Pastry
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|
gptkbp:technology
|
Fruit Carving
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